Green Immune Boosting Keto Soup

Step 1Prepare all the ingredients. Chop the kale (if using fresh) and remove the hard stems. Squeeze out any excess juices from the spinach.

Step 2Dice the celery and finely chop the garlic. Add to a heavy pot along with the coconut oil and cook over medium-high heat until celery is softened.

Step 3Add the grated ginger and cook for a further minute.

Step 4Add the spinach, kale and broccoli florets to the pot and add the coconut milk, chicken stock (or vegetable stock) and parsley (reserve some for garnish).

Step 5Bring to the boil and then reduce heat and simmer for 10 to 15 minutes or until the broccoli is softened.

Step 6Working in batches, blitz in a high-speed blender until smooth and bright green.

Step 7Serve each bowl with a tablespoon of yoghurt (or coconut yogurt) swirled in, and topped a tablespoon toasted hemp seeds (or pumpkin seeds), chili flakes and remaining the parsley.

Step 8Store in a covered dish in the fridge for up to 1 week or portion out and freeze.